Just got in a necker 600 today.. the sharp side isn’t what I call sharp.. did 3 coon tonight and really struggled with them above the leg holes.. watching videos, I thought I was going to shave that tough crap right off… not…

Keep my post shaving sharp

My necker didn’t come very sharp on the sharp side either…my recommendation is to get the sharp side razor sharp. You should be able to use the sharp side with almost no pressure and have it shave. That’s the way I have mine setup and it works great.

Necker knives used to come sharp but not anymore. Ordered a new one and it came blunt dull.

Yes I got both of mine used and they were sharp. I keep a knife steel close by when fleshing beaver.

… on a necker … keep the top side sharp for neck grissle … and the bottom fairly dull for fat pushing

I bought a Necker as my first "nice" knife and never could get it very sharp.

I then bought a knife from Lee Steinmeyer on here, and that knife I can get it as sharp as I could possibly want- with ease. I'm not just saying this because he is a member here and to talk him up, but the quality of his knife vs. the necker, to me, is night and day.

The knife should be so sharp that only light finger pressure is all that is needed to slice the meat/grizzle off.

If you watch the tools of the trade section of the of the NAFA WFSC video on beaver handling, one of the Howell brothers give a good instruction on how to sharpen and maintain a fleshing knife. They do a few beaver and coon a year...

Neckers are junk, imo.

Ive used almost all fleshing knives on beaver. My necker didn't come very sharp. I touched it up quite a bit but don't use it anymore. From what I've read I bought mine too late and quality had gone downhill by then.
Post, caribou, Ausable,Zephyr are a few that come RAZOR sharp

After I bought my Caribou I think I threw my Necker out... or gave it away or something, at any rate it's gone. Bought one of Lee's last year but haven't really had a chance to try it out yet.

Whatever year it was that Tim Rose started making the Steel Rose is when I got rid of my necker. The "sharp" side got more use for pushing fat instead of slicing it.

I have my Necker is razor sharp. But What you need to do is take a file and square up the dull edge. A rounded edge won't push fat.

they should be very sharp, I take mine to a knife place once a year, always thought mine were sharp until I had a professional sharpen them, night and day different, told a few friends about this and they try it also, same thing great place to work with,

Gotta agree with ya on the necker. My Post knife came razor sharp and it looks good!

I wanted a Lee.. but somehow lost my knife Ive had since the 80’s.. the other day.. we to order a Lee.. but unfortunately he doesn’t take credit cards.. so I ordered the necker..

Excellent video.. thanks for suggesting it!

Lees fleshing knives are great, order one !

On YouTube???

I’ve got a necker,,, I guess I don’t know any better.
I don’t seem to have any issues or difficulties…
I’ve done a fair amount of beavers and otter with it.
I have 2 of them.
I just take a whetstone and touch it up every now and then.
I know some guys use the back end of a knife but the stone works for me.